My New Orleans will change the way you look at New Orleans
cooking and the way you see World-famous chef John Besh.
It's 16 chapters of culture, history, essay and insight, and
pure goodness. Besh tells us the story of his New Orleans by
the season and by the dish. Archival, four-color, location
photography along with ingredient information make the Big
Easy easy to tackle in home kitchens. Cooks will salivate
over the 200 recipes that honor and celebrate everything New
Orleans.Bite by bite John Besh brings us New Orleans cooking
like we've never tasted before. It's the perfect blend of
contemporary French techniques with indigenous Southern
Louisiana products and know-how. His amazing new offering is
exclusively brought to fans and foodies everywhere by
Andrews McMeel.From Mardi Gras, to the shrimp season, to the
urban garden, to gumbo weather, boucherie (the season of the
pig), and everything tasty in between, Besh gives a sampling
of New Orleans that will have us all craving for more.The
boy from the Bayou isn't just an acclaimed chef with an
exceptional pallet. Besh is a chef with a heart. The
ex-marine's passion for the Crescent City, its people, and
its livelihood are main courses making him a leader of the
city's culinary recovery and resilience after the wrath of
Hurricane Katrina.What People Are Saying"John Besh is one of
the best American chefs of his generation. His extensive
knowledge of true Louisiana dishes and traditions adds
tremendous credibility to his writing." --Paul Prudhomme,
chef and owner of K-Paul's Louisiana Kitchen Magic Seasoning
Blends"In his definitive tome, My New Orleans, John Besh
captures the true, sweet, and honest voice of a clarinet
playing the jazzy song of one of our most deliciously
exclusive regional American kitchens." --Mario Batali, Iron
Chef, restaurateur, author"This book is an act of soul.
Maestro Besh lives the life he cooks; he doesn't just tell
us how to prepare Louisiana favorites, he teaches us what
these dishes mean, with an emphasis on how hospitality can
enrich civilization." --Wynton Marsalis, musician"John will
take you into the heartland of the South, rich with
traditions, stories, and of course, its amazing cuisine!"
--Daniel Boulud, chef, restaurateur, and authorA portion of
the proceeds from the sale of this book will be donated to
Cafe Reconcile, a New Orleans-based non-profit organization
dedicated to providing at-risk youth an opportunity to learn
life and interpersonal skills, and operational training for
successful entry into the hospitality and restaurant industries.
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